• Combine the garbanzo beans, the hearts of palm and nori pieces in a food processor. Pulse until it forms large chunks. You still want a lot of texture, to resemble crab meat pieces.
• Transfer the chopped vegetables to a large bowl.
• Add the mayonnaise, mustard, worcestershire sauce, lemon juice, Old Bay seasoning, mustard, onion powder, salt, and black pepper into a small bowl. Whisk until well combined.
• Add the wet ingredients and panko bread crumbs to the large bowl with the vegetables. Fold together gently.
• Form into patties about 1⁄2 inch- 3⁄4 inch thick. The patties should be about 3 inches in diameter. Place on a large plate. Cover with plastic wrap and refrigerate for 30 minutes.
• Add the olive oil to a large non-stick skillet over medium-high heat. Once the oil is hot and shimmering, add the patties, leaving space between (you may need to work in batches). Cook for about 3-4 minutes on each side until golden brown. The patties are delicate, so don’t flip them more than once.
• Remove cooked patties to a paper towel lined plate.
• Serve warm with vegan tartar sauce and lemon wedges

To make the tartar sauce:

• Combine all of the ingredients in a small bowl. Mix until well combined. Refrigerate until ready to serve.